Jobs at Mama Cass

Overview

• In this role, you will be responsible for managing the storage and inventory of raw materials, packaging, and finished goods.
• You will ensure that stock is well-organized, accurately recorded, and readily available for production and delivery.
• You will also support inventory tracking, stock reporting, and store cleanliness to ensure smooth kitchen and distribution operations.

Key Responsibilities

• Receive, inspect, and record incoming raw materials, packaging, and supplies.
• Arrange and label inventory properly to ensure easy identification and access.
• Issue ingredients and materials to production based on approved requisitions.
• Maintain accurate stock records using manual logs or inventory software.
• Track stock levels daily and alert the Inventory Officer or Business Manager when reordering is needed.
• Monitor expiry dates and enforce FIFO (First In, First Out) inventory practices.
• Keep the store area clean, organized, and compliant with hygiene and safety standards.
• Assist with stock counts and inventory reconciliation periodically.
• Report damaged, missing, or low-stock items to the appropriate authority.
• Support distribution by preparing finished goods for delivery or dispatch.

Qualifications

• SSCE/OND in Business, Supply Chain, or a related field.
• Basic knowledge of inventory practices and stock handling procedures.

Experience;

• 1–2 years of experience in storekeeping or inventory roles, preferably in a bakery, retail, or FMCG environment.

Core Competencies:

• Inventory management and documentation
• Organization and record-keeping
• Attention to detail and accuracy
• Ability to follow procedures and stock protocols
• Basic computer or inventory system skills

Behavioral Traits:

• Honest and trustworthy
• Well-organized and tidy
• Dependable and proactive
• Physically fit to handle stock items
• Good communicator and team player.

go to method of application »

Overview

• In this role, you will be responsible for ensuring and enhancing the quality of food, service, hygiene, and presentation across all business units.
• Your role supports food production, retail, and events to ensure compliance with standards and deliver a safe, consistent, and satisfying customer experience.

Key Responsibilities

• Monitor food preparation, handling, and service to ensure consistent quality and adherence to hygiene and safety standards.
• Conduct routine inspections of kitchens, production areas, storage rooms, service areas, and event setups for cleanliness, organization, and compliance.
• Inspect raw materials, ingredients, packaging, and finished products to ensure they meet company standards before use or distribution.
• Check presentation standards for dine-in, takeaway, and event settings, including plating, packaging, serving, and décor arrangements.
• Identify deviations from quality or hygiene standards and coordinate with relevant teams to implement corrective actions.
• Document inspection findings, maintain quality control logs, and track recurring issues and improvements.
• Train and sensitize outlet and event staff on food safety, hygiene, and quality control procedures.
• Support internal and external audits by ensuring outlets and production teams are inspection-ready at all times.
• Follow up on customer complaints related to product or service quality and verify corrective measures are implemented.
• Collaborate with kitchen, production, service, and logistics teams to drive continuous improvement in quality and customer satisfaction.

Qualifications

• HND/B.Sc. in Food Science, Microbiology, Hospitality, or related fields
• Knowledge of food safety standards (e.g. HACCP, ISO)
• Strong understanding of hygiene and food safety regulations and standards.

Experience:

• Minimum of 2–3 years’ experience in a quality control or food safety role
• Experience in a food production, quick-service restaurant or hospitality environment is highly preferred
• Familiarity with fast-paced food operations and event-based service delivery.

Core Competencies:

• Quality Inspection & Process Monitoring
• Attention to detail
• Process monitoring
• Knowledge of food safety and hygiene practices
• Communication and reporting
• Ability to train and influence staff.

Behavioral Traits:

• Thorough and disciplined
• Reliable and objective
• Observant and proactive
• Strong integrity
• Able to work independently and as part of a team.

go to method of application »

Overview

• In this role, you will be responsible for supporting the kitchen team by preparing ingredients, maintaining cleanliness, and ensuring a smooth and hygienic work environment during food preparation.

Key Responsibilities

• Wash, peel, and cut vegetables and other ingredients.
• Assist cooks with basic food preparation tasks.
• Clean kitchen equipment and utensils after use.
• Ensure all food preparation areas are kept clean and organized.
• Dispose of waste properly and follow hygiene standards.
• Refill ingredients and supplies when needed.
• Help with stock checks and proper storage of ingredients.
• Follow safety and sanitation guidelines at all times.
• Assist in packaging food items for service or takeaway.
• Perform other duties as assigned by the kitchen supervisor or cook.

Qualifications

• Minimum of SSCE or equivalent.
• Basic knowledge of kitchen hygiene practices.

Experience:

• Previous experience in a restaurant kitchen is an advantage but not mandatory.
• Willingness to learn on the job.

Core Competencies:

• Basic understanding of food safety
• Time management
• Physical stamina
• Teamwork
• Attention to cleanliness.

Behavioral Traits:

• Eager to learn
• Respectful and cooperative
• Reliable and punctual
• Able to follow instructions
• Calm under pressure.

go to method of application »

Job Description

• In this role, you will be responsible for executing routine maintenance, minor repairs, and general facility support across all business units.
• Your work ensures that all facilities remain safe, clean, and functional for staff, customers, and operations.

Key Responsibilities

• Conduct routine inspections and preventative maintenance on fixtures, fittings, and utilities across outlets, kitchens, and offices.
• Handle minor repairs involving plumbing, lighting, furniture, and electrical systems.
• Assist in maintaining kitchen equipment and support cleaning of technical areas as needed.
• Ensure all facilities comply with safety, hygiene, and operational standards.
• Support equipment movement, office setup, and event-related facility adjustments.
• Respond promptly to maintenance requests and report complex issues to the Facility Manager.
• Monitor usage of tools and consumables; ensure availability and proper storage.
• Assist and coordinate with outsourced technicians during major repairs or inspections.
• Maintain accurate logs of daily maintenance tasks and completed work.
• Follow safety protocols in the handling of tools, ladders, and electrical components.

Qualifications

• Basic technical or vocational training in maintenance (preferred)
• At least 2year experience in facility or equipment maintenance, preferably in a hospitality or restaurant environment

Core Competencies:

• Basic technical knowledge (electrical, plumbing, mechanical)
• Ability to troubleshoot and solve minor issues
• Time management and prioritization
• Manual dexterity and physical strength
• Awareness of safety procedures

Behavioral Traits:

• Dependable and proactive
• Detail-oriented
• Willing to take initiative
• Calm under pressure
• Team-focused attitude.

go to method of application »

Job Overview

• In this role, you will manage the group’s end-to-end supply chain covering procurement, inventory, logistics, and vendor coordination to ensure timely, cost-effective, and quality supply of materials across all business units and locations.

Key Responsibilities

• Develop and implement group-wide supply chain strategies to ensure operational efficiency and cost control.
• Manage the sourcing and procurement of food items, packaging, décor materials, and operational supplies.
• Build and maintain strong relationships with vendors, negotiating favorable terms for pricing, delivery, and service.
• Monitor inventory levels across outlets and warehouses, ensuring accuracy and timely restocking.
• Coordinate logistics and transportation to support daily operations and event deliveries.
• Collaborate with kitchen, outlet, and event teams to forecast demand and align supply planning.
• Track supplier performance, delivery timelines, and quality compliance.
• Analyze supply chain data and KPIs to identify cost-saving opportunities and process improvements.
• Ensure all procured items meet safety, quality, and regulatory standards.
• Support the opening of new outlets or expansion projects through effective supply planning and vendor engagement.

Qualifications

• B.Sc./HND in Supply Chain Management, Business Administration, or related field
• Relevant professional certifications are an added advantage
• Minimum of 4–5 years’ experience in supply chain, procurement, or logistics management
• Experience in food service, catering, production, or event-based operations is highly desirable
• Background in managing multi-location or high-volume supply operations is preferred.

Core Competencies:

• Strong negotiation and supplier management skills
• Inventory and cost control
• Logistics coordination
• Forecasting and planning
• Familiarity with supply chain software.

Behavioral Traits:

• Detail-oriented and proactive
• Problem-solver with strong analytical skills
• Excellent communicator
• Reliable and well-organized
• Ability to work under pressure and meet deadlines.